Spicy black-eyed pea soup (remake)

I remade a recipe I made a few weeks ago, with a change.

I made spicy black-eyed pea soup, but instead of kielbasa I put in diced ham.

I think I'll make it this way in the future. The ham adds more flavor, it seems.

Spicy black-eyed pea soup

The change in the weather has made me turn to making comfort foods. Once I get used to the cooler temps I'll get back to grilling and smoking.

I made this soup the other day. It's really a favorite of ours. It has a nice kick to it. I was raised on black-eyed peas, so I don't need much of an excuse to eat them, either.


Makes: 6 servings
Prep time: 24 hours (soaking the peas)
Cook time: 8-10 hours
Printable Recipe

Ingredients:

• 1 16oz package of dried black-eyed peas
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 cup carrots, chopped
• 5 gloves garlic, chopped
• 1-2 bay leaf
• 1 lb smoked sausage or andouille sausage, cut into chunks
• 1 t salt
• 1/4 t pepper
• 1/4 t cayenne pepper
• 1 T cajun spices
• 6 cups chicken broth (approx 1 large can)
• Hot sauce (I recommend Dirty Dick's Oral Abuse)

1. Sort peas and soak in water overnight. Rinse and drain.

2. Place all ingredients in Dutch oven and cook on low 8-10 hours or until peas are tender.

3. Remove bay leaves and serve.